15-16 ounces tofu, regular, cut into 1 inch cubes
3 ounces ground pork (optional)
1 lb mixed mushrooms (shitake, button, crimini), cut into cubes
2 T vegetable oil
1/4 C crushed garlic
1 inch knob of ginger, peeled and grated
1 bunch of scallions, sliced, reserve greens seperatley
2 T hot bean sauce
2 T bean sauce
1 T fermented black beans, chopped finely
1 t crushed red pepper
2 t sugar
1 1/2 t chili oil
1 1/2 C broth (chicken, mushroom, vegetable)
1/4 C shaio sing cooking wine
2 T low sodium soy sauce
3 t szechuan peppercorn, roasted and crushed
1 T cornstarch dissolved in
1 T water and
1 1/2 t sesame oil
Cook tofu in simmering salted water to cover for 8-10 minutes, then drain and reserve.
Combine -1-,-2-, -3- and -4- (in 4 separate bowls) and set aside.
Heat wok on high for a minute, add oil, swirl for another minute. Add pork and stir fry till no longer pink.
Add -1- and stir fry another minute.
Add mushrooms and stir fry 5 minutes.
Add -2- and fry 1 minute.
Add -3- and reserved tofu. Bring to a boil. Turn down heat, cover and simmer for 10 minutes.
Add -4- and cook till thickened.
Fold sliced green onion greens into wok and serve over steamed rice.